Soft and tender spiced pumpkin cookies are topped with a sweet vanilla icing and finished with sprinkles for added festive color. Such a tempting cookie you'll want to make again and again every fall season!
Ready in: 1hour5minutes
2 1/2cups (354g)all-purpose flour
1/2cup (113g)unsalted butter, softened
1cup (200g)granulated sugar
1/2cup (110g)packed light-brown sugar
1cup (230g)canned pumpkin puree
2cups (250g)powdered sugar
3 - 4Tbsphalf and half or milk
1Tbsp (14g)salted butter,melted
Preheat oven to 350 degrees. In medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
Mix in egg and vanilla then blend in pumpkin. With mixer set on low speed slowly add in flour mixture and mix just until combined.
Scoop dough out about 1 1/2 Tbsp at a time* and drop onto a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart.
Bake in preheated oven 12 - 15 minutes (they should look puffy and set). Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
For the icing: In a medium mixing bowl whisk together powdered sugar, 3 Tbsp half and half, butter and vanilla until well blended. Thin with more half and half as needed.
Spoon and spread icing over cooled cookies, if using sprinkles immediately add sprinkles after spreading glaze over each cookie before the icing starts to set**. Let rest at room temperature to allow icing to set.
I used a small cookie scoop, alternately you can just use two spoons one to scoop and one to scrape it from the other spoon. If it is too sticky you can chill for 30 minutes if needed.
Alternately you can dust them lightly with cinnamon or mix 1/2 tsp cinnamon into the glaze.